Table Talk: One-pot dinner wonders

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Chris Dorst

The chicken, carrots, celery and pasta in Buffalo Chicken Pasta are dressed in a Buffalo-wing red pepper sauce and tossed with blue cheese and green onions.

CHARLESTON, W.Va. -- I recently received a phone message from Carl Wagonner, who said he lives alone and cooks for himself. He likes to eat well, but doesn't like complicated recipes that dirty a lot of pans.He described his method for preparing full meals in a single skillet. He simultaneously cooks different items in separate sections of the skillet. He puts the meat and potatoes, which usually takes more time to cook, on opposite sides of the pan, then moves them aside to make room for fresh vegetables that require less cooking time."I know it's probably not a new idea, but maybe some people who live alone haven't thought of it," he said. "I just thought I would pass the idea along in case it would help somebody."Carl's method works well for single servings because there's plenty of room in a single skillet to cook for one person.

The idea of recipes that require only one pot or skillet has universal appeal, even for people cooking for large families or gatherings. I searched for one-pot meals, with an emphasis on healthy ingredients and minimal processed foods.I probably could have written the whole article based on the recipes from "Eat More of What You Love," a cookbook written by Marlene Koch. A contributor to various healthy eating publications and a registered dietitian, Koch features healthy recipes, many imitations of restaurant favorites that are high in calories and fat.Her 300-calorie version of P.F. Chang's Mongolian Beef knocks out the restaurant's entrée, which clocks in at 1,011-calories and 45 grams of fat. The Cheesecake Factory's version of Chicken Madeira, served with mashed potatoes, is 1,420 calories. Koch's version has just 330 calories.Technically, Koch's Buffalo Chicken Pasta isn't a one-pot wonder because the pasta is cooked in a separate pot, but it looked too good not to include.Reach Julie Robinson at julier@wvgazette.com or 304-348-1230.Buffalo Chicken Pasta8 ounces dry penne pasta2 teaspoons canola oil1/2 medium onion, diced2 medium carrots, diced